I'm just back from an awesome Burgundian Valois-themed party and ready to crash. Just a short recipe today: Capon ravioli from 1574 www.culina-vetus.de/2025/10/05/c... #culinaryhistory #foodhistory #earlymodern #dumplings

How it started. How it‘s going Zwischen Milei-Jubel beim Spiegel und der Einsicht, dass er Argentiniens Wirtschaft komplett zerstört hat liegen 4 Wochen. So geht also Qualitätsjournalismus heute.

“I would be happy if we had First World problems. Unfortunately, we have Third Reich problems.” AUTUMN IN GERMANY. 🖖

Some #oldrecipes make you go "mmmmh.", some elicit a "eeew!". Sometimes it's "WTF?" Someone was freezing meat in 1547 to keep it fresh. www.culina-vetus.de/2025/09/30/f... #culinaryhistory #foodhistory #earlymodern #salting

The same recipe for a booby-trapped flaming pig's head from two separate sources about a century apart. Proof practical jokes don't get old. www.culina-vetus.de/2025/09/29/f... #culinaryhistory #foodhistory #earlymodern #medievalsky #flambè

Making plum fruit leather as described in the c. 1600 Oeconomia ruralis et domestica, a #peasantfood from Silesia. I'd serve it with millet porridge. www.culina-vetus.de/2025/09/28/a... #culinaryhistory #foodhistory #earlymodern

Studie von Ökonomin Claudia Kemfert: Klimaschutz zahlt sich richtig aus #ParentsForFuture

Today's recipe from 1547 is for spiced quinces preserved in sugar or honey. #earlymodern cooking doesn't get much more decadent. I picked quinces from #publictrees to try it out. www.culina-vetus.de/2025/09/24/s... #culinaryhistory #foodhistory #medievalsky #ediblecity

What I find gross about it is there is no similar outcry for depictions of gruesome and pornographic depictions of murder and violence. All of this is downwind of a culture that fetishizes violence and uses sex as purely a culture war vehicle at every turn now. I'm always brought back to this.

To a great degree we’re dealing with the fallout from a generation of men who got lucky once during a specific moment in tech evolution, made to feel as gods, but are all now suffering their mid-life crises having accomplished nothing else of note. These men have made nothing other than money.

Today, a recipe for #Lent: Balthasar Staindl describes a fladen topped with fish roe, liver, and raisins. This dates to 1547, similar recipes survive from the 1460s. www.culina-vetus.de/2025/09/21/a... #culinaryhistory #foodhistory #earlymodern #medievalsky

Today, I have four recipes for #stockfish from Staindl's 1547 cookbook. I'm not sure the fourth is feasible, www.culina-vetus.de/2025/09/15/s... #culinaryhistory #foodhistory #earlymodern #medievalsky

Today, a 1547 recipe that fills the whole #medieval food bingo card: Saffron-coloured pike blancmanger in a pastry. And apologies for fewer posts, I'm unexpectedly busy. www.culina-vetus.de/2025/09/14/a... #culinaryhistory #foodhistory #earlymodern

Today, four peasant feasts as described by Marx Rumpolt, cook to the archbishop-elector of Mainz, in 1581. They are not very plausible, but still very interesting. www.culina-vetus.de/2025/09/11/r... #culinaryhistory #foodhistory #earlymodern #Peasant

Back to recipes: From Balthasar Staindl's 1547 cookbook, a whole fish baked in rye pastry, with instructions detailed enough to replicate it www.culina-vetus.de/2025/09/07/f... #culinaryhistory #foodhistory #Lent

"you will be left behind if you don't use it, but if you *do* use it, it will replace you at your job eventually, and there won't be any new jobs to replace it" is not a great set of selling points if we're being honest

Part Three: Medical #cannibalism in #Earlymodern Germany. This was not a fringe phenomenon. It supported a regulated market in body parts. CW: extreme violence and cannibalism www.culina-vetus.de/2025/09/07/m... #culinaryhistory #foodhistory #medicalhistory #folkmagic

A huge moment -- Melvyn Bragg steps down from In Our Time after over a quarter of a century. What a programme and what a legacy! Just a model for how to make great, clever, engaging radio, and a twenty-seven-year experiment that proves there's a huge global audience for smart, scholarly programming.

Today, how Hans Staden's 1557 account of #cannibalism among the #Tupinamba looks suspiciously like an #earlymodern Schlachtfest. www.culina-vetus.de/2025/09/02/a... #culinaryhistory #foodhistory #othering #ickystrangers

Wir sehen Merz, den Millionär, der den Sozialstaat kürzen will, weil „wir über unsere Verhältnisse leben“ in der Blöße seiner sozialen Nacktheit. Ein Millionär, der Gemeinschaft heischend von „wir“ redet und sich nicht als maximal privilegiert begreift, sollte besteuert werden und kein Land führen.

Today's post comes with a content warning: How class and culinary practice shade accounts of imaginary #cannibal feasts in a 1600 #witchcraft trial. www.culina-vetus.de/2025/08/29/m... #culinaryhistory #foodhistory #earlymodern #anthropophagy #crime

Verkehrsberichterstattung: Die Bundesstraße hier ist wegen Sanierung voll gesperrt. Steht überall in den Medien und auf der Stadtwebsite, im ÖRR mit großen Ausrufezeichen. Sie ist für Leute mit #Fahrrad offen. Warum muss ich eine kleine Provinzzeitung lesen, um das zu erfahren?

Great idea

Der Künstler Dennis Siering lehrt mit einer Musikanlage Vögeln antifaschistische Protestlieder und macht sich so zunutze, dass viele Vögel Umgebungsgeräusche nachahmen. 🐦🐦🐦 Es gibt zu viele negative News, deswegen poste ich jeden Tag eine #guteNewsdesTages.

Today, an extensive list of #salad recipes from Marx Rumpolt's 1581 cookbook, plus a look at their history including #Hildegardvonbingen and the school at #Salerno www.culina-vetus.de/2025/08/27/s... #foodhistory #earlymodern #medievalsky #culinaryhistory

For my birthday, I made #streuselkuchen with a side order of history. I had to give up halfway down the rabbit hole because German food names are crazy. www.culina-vetus.de/2025/08/25/b... #culinaryhistory #foodhistory #baking #foragedfruit

Übrigens gibt es bei der Bahn und den Verkehrsverbünden auch eine Feedbackmöglichkeit, und man kann einfach mal Lob da lassen. 🥰 Den Feedbackknopf finden viele ja leider nur bei Kritik.

Another recipe for #Lent: Fish sausages roasted on a skewer, from Balthasar Staindl's 1547 cookbook. This must have been hard to get right. www.culina-vetus.de/2025/08/22/m... #culinaryhistory #foodhistory #earlymodern #medievalsky

It was traditional to serve roasts with sausages arranged around them. This 1547 recipe is for fish sausages to do the same for fish in #Lent www.culina-vetus.de/2025/08/21/f... #culinaryhistory #foodhistory #earlymodern #medievalsky

Today is Quartidi the 4th of Fructidor in the year 233. Fructidor is the month of fruitfulness. Today we celebrate six-row barley.#JacobinDay More information on six-row barley

#taxtherich #Vermögenssteuer sofort

Today, I'm writing about some impressions from the open air museums in #Oldenburg and #Haithabu and what they tell me about reconstructing historic cooking. www.culina-vetus.de/2025/08/19/h... #culinaryhistory #foodhistory #medievalsky #Vikings #Wends #publicarcheology

In #earlymodern Germany, #Poland was associated with sophisticated fish cuisine. Today's recipe is for a Polish fish sauce, though it's not clear what distinguishes it from others. www.culina-vetus.de/2025/08/17/p... #culinaryhistory #foodhistory #Renaissance

This fish aspic recipe from Balthasar Staindl's 1547 cookbook reminds us why these dishes were once luxuries: sweet wine, saffron, spices, almonds, and gilding. www.culina-vetus.de/2025/08/14/s... #culinaryhistory #foodhistory #earlymodern

Another two sauces for fish from Balthasar Staindl's 1547 cookbook. One is traditional, the other may well be the oldest recorded German recipe using lemons. www.culina-vetus.de/2025/08/13/f... #culinaryhistory #foodhistory #earlymodern #Renaissance #medievalsky

Zwei Bürger und ein Reicher sitzen in einem Rettungsboot auf hoher See. Sie finden drei Flaschen Wasser und jeder bekommt eine. Der Reiche schaut ungläubig auf seine Flasche und sagt »Aber die Wirtschaft!«. Die beiden Bürger sehen sich an, nicken und geben ihm alle drei Flaschen. Keine Pointe.

In #medieval German recipe collections, boiled fish comes with a blood sauce called 'black sauce' or with a saffron sauce called 'yellow sauce'. Because creative naming wasn't really a thing. www.culina-vetus.de/2025/08/11/y... #foodhistory #earlymodern #culinaryhistory

Heute gemeinsam mit meinem Sohn ausformuliert: Autofahren ist wie Pupsen. Jede/r muss manchmal, und dafür braucht man sich nicht zu schämen. Aber es absichtlich besonders oft, laut und stinkig zu tun geht gar nicht.

I'm back from my holiday and can resume my posting of #historicrecipes. Today, it's a staple of German #medieval cuisine: Black sauce for fish, specifically carp. www.culina-vetus.de/2025/08/10/i... #culinaryhistory #foodhistory #medievalsky #earlymodern #cookingwithblood

We talk about the amazing Must Farm site, kitchen clutter, animal husbandry, querns, frumenty, pike sushi, and whether the English’s love of mustard goes back 3 millennia – among many other things. To see more images of the dig, please visit the blog: britishfoodhistory.com/2025/07/30/s...

The coming summer vacations will mean less frequent posts, but I wanted to share this list of #Renaissance #cutlets and #BBQ-sauces, from gooseberry and redcurrant to fried onion and cucumber relish to spiced malmsey. www.culina-vetus.de/2025/07/27/a... #culinaryhistory #foodhistory

Today's recipe is delicious pickled fish with onions and herbs. A distant ancestor of #Bismarckhering, again from Staindl's 1547 cookbook. www.culina-vetus.de/2025/07/22/v... #culinaryhistory #foodhistory #earlymodern #Renaissance #foodpreservation

The third instalment on boiling fish from Balthasar Staindl's cookbook. A mystery name and some dubious instructions, lots of vinegar. www.culina-vetus.de/2025/07/20/o... #culinaryhistory #foodhistory #earlymodern #Renaissance #speciesnames

More on boiling fish from Staindl's 1547 cookbook. This time including minnows with vinegar and ginger or with butter which, manners books remind us, must not be eaten in sandwiches. www.culina-vetus.de/2025/07/18/o... #culinaryhistory #foodhistory #earlymodern #Renaissance